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Peanut Butter and Chocolate Cheesecake

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This Peanut Butter and Chocolate Cheesecake combines two favourite flavours to create one incredibly delicious cheesecake recipe.

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Peanut Butter and Chocolate CheesecakeCheesecakes are definitely one of my favourite desserts. I have tried many varieties and as of yet I don’t think I have a favourite, but this Peanut Butter and Chocolate Cheesecake is definitely a strong contender. The thing about cheesecakes is you don’t make them unless you have a large group of people you can share it with so it’s really a perfect dessert for a party!


Peanut Butter and Chocolate CheesecakeThis Peanut Butter and Chocolate Cheesecake was scrumptious! Everyone enjoyed it and some even asked for seconds! I was also very pleased with the result, especially since I made the cheesecake part of this cake without a recipe to work from, this meant I had to keep tasting the batter to adjust the sweetness, but that’s not a problem for me since I love raw cake batter! And it doesn’t seem to matter what type of cake or sweet it is. I’m sure I’m not the only one out there who loves cake batter :). Right?

The cheesecake has a chocolate cookie and peanut crust, 3 packages of cream cheese, one full cup of peanut butter and a can of sweetened condensed milk, then its covered with chocolate ganache and topped with mini Reese’s peanut butter cups, needless to say it’s a very decadent cake! It was also definitely the heaviest weighing cheesecake I’ve ever made.

Peanut Butter and Chocolate CheesecakeIf you love cheesecake don’t forget to take a look at my recipe for Mini Nutella Swirl Cheesecakes.

4.75 from 4 votes
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Peanut Butter and Chocolate Cheesecake

Course Dessert
Prep Time 50 minutes
Cook Time 58 minutes
Total Time 1 hour 48 minutes
Servings 16
Author Sweet and Savoury Pursuits, except for the recipe for the chocolate ganache which comes from Death by Chocolate: The Last word on a Consuming Passion by Marcel Desaulniers

Ingredients

For the crust:

  • 1 1/2 cups chocolate cookie crumbs Oreo
  • 1/2 cup unsalted peanuts finely ground
  • 5 tbsp. unsalted butter very soft
  • 3 tbsp. granulated sugar

For the cheesecake:

  • 3 packages cream cheese softened
  • 1 ml can sweetened condensed milk 300 .
  • 1 cup creamy peanut butter not all natural
  • 3/4 cup granulated sugar
  • 2 tsp. pure vanilla extract
  • 1/8 tsp. sea salt
  • 3 large eggs at room temperature

For the ganache topping (recipe from Death by Chocolate):

  • 1/2 cup heavy cream
  • 1 tbsp. unsalted butter
  • 1 tbsp. granulated sugar
  • 6 ounces good quality chopped semi-sweet chocolate 170 g.

For the garnish:

  • 20 cups mini Reese’s peanut butter coarsely chopped

Instructions

For the crust:

  1. Place a rack in the center of the oven and preheat the oven to 325°F.
  2. In the bowl of a food processor, pulse 1/2 cup of peanuts until finely ground.
  3. Add the cookie crumbs, melted butter and sugar. Pulse just until ingredients are combined and mixture clumps together.
  4. Transfer crumbs into a 9-inch springform pan and using your fingers, press crumbs evenly onto the bottom and up (about 2 inches) on the sides of the pan.
  5. Bake the crust for 8 minutes. Remove from the oven and set on a rack to cool.

For the cheesecake:

  1. Place a rack in the center of the oven and preheat the oven to 325°F.
  2. Put the cream cheese in the bowl of a stand up mixer and beat (using the paddle attachment) on a medium high setting until the cream cheese is smooth and fluffy, about 3 minutes. Scrape down the bowl and beat for another minute.
  3. Add the sweetened condensed milk and beat for 1 more minute.
  4. Add the peanut butter and beat until the peanut butter is evenly incorporated into the batter, scraping down the bowl as necessary.
  5. Add the sugar, salt and vanilla. Beat until there are no lumps remaining in the batter.
  6. Add the eggs one at a time, beating until just incorporated. Do not over mix the batter once you have added the eggs or the cheesecake will puff and crack during baking.
  7. Pour the batter onto the cooled cookie crust and smooth the top of the cheesecake with a rubber spatula. Gently tap the cheesecake pan on the counter a couple of times so that the batter settles.
  8. On the bottom rack of your oven place a pan filled with boiled water.

  9. Take the cheesecake pan and place it on the centre rack of the oven and bake until the center hardly jiggles when the pan is nudged, 50 to 55 minutes. Set the cheesecake on a rack and let it cool completely. Cover and refrigerate the cheesecake for at least 6 hours (preferably overnight).

For the ganache:

  1. Place the chocolate in a medium bowl.
  2. Heat the cream, butter and sugar in a saucepan and bring to a boil.
  3. Pour the cream over the chopped chocolate and let the mixture stand for a few minutes before stirring until smooth.
  4. Pour the ganache over the cooled cake and then top with the chopped peanut butter cups

 

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Comments

  5. Wow, does that look good or what?! I can’t take my eyes off it. It must have tasted incredible with the oreos and peanut butter. And the Reese’s PB cups garnish just takes it to another level! What a fabulous cheesecake!

    Reply

  9. This cheesecake looks amazing! I am craving peanut butter and chocolate just by looking at it. I would like to make it for our big family reunion next month:)

    Reply

  10. WHOA….that cheesecake looks crazy delicious. Right up my taste bud alley with all that lovely peanut butter and chocolate. The cheesecake layer looks perfect, too!

    Reply

  13. My, oh my….this look heavenly! Love anything chocolate and peanut butter, but together in a cheesecake takes it to aother level for me! This looks absolutely delicious!

    Reply

  14. This would make an incredible centre piece if you were catering for a crowd. The mini peanut butter cups certainly give it a wow factor!

    I sometimes wonder if I like cake batter more than cake so you’re not alone there 😉

    Reply

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